3 tablespoons canola oil (we used 3 TBS water instead)
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots, grated
4 green onions, sliced
1 (5-ounce) can sliced water chestnuts, rinsed and drained (we replaced these with artichoke hearts in brine)
1/3 cup roasted peanuts or sliced almonds
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve.
Per Serving:190 calories (110 from fat), 12g total fat, 1.5g saturated fat, 170mg sodium, 18gcarbohydrates, (4 g dietary fiber, 7g sugar), 4g protein.